Adding the herbs after cooking gives the ham a really fresh taste. This is delicious served with a creamy potato salad. Shown right with golden ale and honey-glazed easy-carve ham.
Preheat oven to 180°C. Dry-roast spices, cool slightly, finely grind in a spice grinder, transfer to a bowl, set aside.
Remove skin from ham (discard), place in a large roasting pan and roast until ham is warmed through (1-1½ hours).
Meanwhile, combine pine nuts, herbs, preserved lemon and lemon rind in a large bowl, add spices, season well to taste and stir to combine.
Brush ham liberally with pomegranate molasses, then pat herb mixture onto ham, pressing to coat well.